Baked Acorn Squash with Apricot Preserves Recipe
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Baked Acorn Squash with Apricot Preserves

By: EDITHPOOLE 
"My 5 year old said that she hated acorn squash, even though she had never actually tried it. I got her to eat one bite of this and she said, 'This tastes yummy!'"

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (48)

Prep Time:
10 Min
Cook Time:
45 Min
Ready In:
55 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 acorn squash, halved and seeded
  • salt to taste
  • 2 teaspoons butter
  • 3 tablespoons apricot preserves

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
  3. Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 104 | Total Fat: 2.2g | Cholesterol: 5mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 24, 2007 by touixmuch   view full review
This recipe was well received at our Thanksgiving dinner. I did make some changes for ease of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 26, 2004 by BOYDONTHEHILL Supporting Member (Click to learn more about Supporting Membership)  view full review
Boy did I love this. Really easy and delicious. Used light apricot preserves and left out...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 20, 2006 by LUNA47   view full review
I have only ever had acorn squash with brown sugar and butter, and so had my husband. We were...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 4, 2006 by SANDRAMAC   view full review
Tasty, but had a difficult time getting the "meat" of the squash soft enough to scoop from...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 23, 2006 by pamala   view full review
This is a great recipe! It takes a little longer to cook than given, and I leave out the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 4, 2010 by sberrystephcake   view full review
Nice option for a seasonal squash
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 27, 2008 by SunnyByrd   view full review
Great! I used 2 tbsp of preserves, and could have done with even less -- maybe my squash...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 7, 2008 by Mom in Florida   view full review
I used a sugar-free apricot perserve and sprinkled about a 1/8 tsp of Splenda brown sugar mix...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 24, 2006 by Libby S   view full review
Registered on this website just to rate this recipe. Absolutely delicious. A new family favorite!
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 6, 2007 by Ed   view full review
I have made this many times and everyone enjoys it.

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